Cheesy Chicken Burrito Skillet is the tortilla-less version of a cheesy, stuffed burrito. Add everything into a skillet then simmer - so easy!
“This is FABULOUS!!! I added a dollop of sour cream to my serving and OMG…amazing!”
I recently listed to a podcast titled “Why you need a seasonal routine” by my friend Alexa at Simple Roots Wellness – and it rocked my world.
A key take away was that eating moist, oily, warm foods when it’s cold and dry outside is not only good for our circadian rhythm, but it can also boost our mood and metabolism. It’s no wonder that my Cheesy Chicken Burrito Skillet is being made on repeat around here lately – it’s the comfort food my body is craving right now!
Watch How to Make It
Cheesy Chicken Burrito — No Tortilla Required
I mean… root vegetables, warming spices, and broths are probably what we should be aiming to eat the most of when we’re living seasonally, but I still stand by this hearty, 1 skillet supper that will delight you with its simplicity.
Add chopped chicken plus a few pantry staples including rice, beans, canned tomatoes, broth, and taco seasoning into a skillet then cover and simmer. Stir in shredded cheese then top with more shredded cheese and serve.
COULD. NOT. BE. EASIER!
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Pin ItI must warn you that this recipe feeds an army, but the leftovers reheat super well for lunches.
Ready to warm your belly and soul with this super simple, gluten-free dinner recipe?
How to Make This Recipe
Start by bringing long grain white rice, chicken broth, and canned diced tomatoes with green chiles to a boil in a large skillet. Next add black beans, frozen sweet corn, chopped chicken breasts, and homemade taco seasoning (or a GF taco seasoning packet).
Bring the mixture back to a simmer then place a lid on top, turn the heat down to a touch below medium, then simmer for 15-20 minutes, giving the mixture a quick stir about halfway through.
Once the rice is tender, take the skillet off the heat then stir in shredded Mexican blend cheese. Sprinkle another cup of the cheese blend on top then place the lid back on top and let sit and melt for 5 minutes.
Last step: scoop onto plates, top with chopped cilantro, green onions, or avocados, then devour! I hope you love this yummy, warming, EASY skillet supper recipe – enjoy!
More Easy Tex-Mex Recipes
- Beef Enchiladas
- Gluten Free Enchilada Sauce
- Crock Pot Salsa Chicken
- Creamy Pinto Beans
- Cheese Enchiladas with Homemade Red Sauce
- Chicken Enchiladas
- Green Enchilada Chicken Soup
- Beef & Veggie Enchilada Skillet
Ingredients
- 1 cup long grain white rice
- 1-3/4 cups chicken broth
- 10 oz can diced tomatoes with green chiles, undrained
- 2 small chicken breasts, 12-14oz, cut into bite-sized pieces
- 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 recipe homemade taco seasoning, see notes
- 8 oz Mexican cheese blend, divided
- Toppings: chopped cilantro, chopped green onions, diced avocado
Directions
- Add rice, chicken broth, and canned tomatoes with juices into a large, nonstick skillet then turn the heat up to high to bring to a simmer. Add chicken (raw), black beans, sweet corn, and taco seasoning then bring mixture back to a simmer, place a lid on top, and turn the heat down to just a touch below medium. You want the dish to be at a constant yet gentle simmer. Simmer for 15-20 minutes or until rice is tender, stirring halfway through.
- Once rice is tender, remove skillet from heat then stir in half the cheese. Top with remaining cheese then place the lid back on top and let sit for 5 minutes. Scoop onto plates then top with optional toppings and serve.
Notes
- Be sure the chicken is cut into small, bite-sized pieces (vs hunks) to ensure they cook all the way through.
- You can use my recipe for single serving taco seasoning OR 2 Tablespoons large batch homemade taco seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Wonderful recipe! What a great way to feel like you are having a burrito without having to have it wrapped in a tortilla!!
Hi! I know you said the serving size is 6-8 but how much should each serving be? 1 cup? 2 cups?
Thanks!
I’ve made this a number of times and it always turns out delicious. This time I used another reviewer’s advice and made it using brown rice, and used fresh diced tomatoes from the garden instead of canned. Perfect for feeding my family if 4 with leftovers for 2 lunches.
Love to hear that your tweaks worked, SMum!! Thank you so much for your feedback and recipe rating, I really appreciate it!
Love, love, love this recipe! It is my go- to recipe for meals shared with families with new babies or dealing with a medical issue. Everyone raves about it! I even substituted ground beef recently and it is also a winner!
Aww, I am SO glad to hear that, Sandie!! You are too kind to cook for people who are in need of a hot meal!!
I used diced, smoked chicken breast, I had in freezer and regular white rice. Meal in 20 minutes for the win!!
Fabulous!! Love when a meal plan comes together like that!
Great recipe, but I want to say that the recommendation for the large skillet is understated in my opinion. I may have missed you talking about that more, but this needs a really large skillet.
Our largest skillet was filled to the rim with this so we had to transfer to my Granitestone Diamond XL skillet.
I would also recommend grilling the chicken on a skillet before hand and tossing it in halfway through the simmer time because the chicken wasn’t seasoned enough for me (which could be my fault) and I think that was the only thing that held this back from being really great compared to awesome!
I will definitely be checking out more of your recipes though. Thanks for sharing it!
So glad you enjoyed it, Mikey! I kept the chicken raw and diced to make this a true 1 skillet, super quick and easy meal, though grilling it first is a great idea too. Thank you so much for your feedback and recipe rating!
Can the leftovers be frozen?
You bet!
I just made your Cheesy Chicken Burrito Skillet. It is awesome! Super easy to make, quick and so delicious! Thank you!
I would like to use brown rice instead of white rice, any suggestions?
Hi Pam! I don’t think brown rice would be a great swap for rice in this particular recipe because it takes almost 4x as long to cook. You could prepare the bean mixture separately and then stir together with cooked brown rice if you like!
made for the first time for friends was a huge hit!! to make a meatless version would I have to adjust the broth measurement?? Thanks for sharing so many DELICIOUS recipes!!
Has anyone made this with brown rice? We don’t use white rice here – just wondering your thoughts on the cooking time adjustment… thanks!
Can you use rotisserie chicken
This was a great recipe. The rice mixture also freezes really well and is perfect for a last minute meal. A celiac family, we tried it with a brand of GF cassava flour tortilla wraps called Siete and what a delicious tasting dinner it was! Keeping it in the rotation!
Love Siete’s products – I’ll have to try the tortillas in this dish sometime. So glad you loved the dish, Cindy – I really appreciate your review and star rating!